Recipe by Ali Slagle

Cheesecake might not be your first thought for a light, warm-weather dessert, but this one is. The filling is airy from a combination of avocado, lime, cream cheese, and heavy cream. It’s poured into a pistachio crust that’s spiced with cardamom and cinnamon. The combination of creamy and crisp, toasty and bright—not to mention the color!—makes this no-bake cheesecake stand out from the rest.

Makes one (8- or 9-inch) cheesecake

9 graham crackers (or 1 cup crumbs)

1 1/2 cups toasted, shelled pistachios, plus more chopped for garnish

8 tablespoons unsalted butter, melted, plus more for greasing

3/4 cup plus 2 tablespoons sugar

1 teaspoon ground cardamom

1/2 teaspoon cinnamon

Salt

2 ripe Primavera avocados

12 ounces plain, full-fat cream cheese

2 tablespoons lime juice (1 lime)

1 teaspoon vanilla extract

1 cup heavy cream 

Fresh fruit, for serving

1. Make the crust: In the bowl of a food processor, pulse the graham crackers into crumbs. Add the pistachios, butter, 2 tablespoons sugar, cardamom, cinnamon, and a pinch of salt and pulse until the mixture is coarsely ground and clumps easily in your fingers. Lightly butter an 8- or 9-inch springform pan. Press the crumbs firmly into the bottom and 1 inch up the sides of the pan. Refrigerate while you make the filling.

2. Clean out the food processor, then in the bowl of the food processor, add the avocados and process until smooth. Add the cream cheese, 3/4 cup sugar, lime juice, vanilla, and big pinch of salt. Process until soft and smooth. Add the heavy cream and process until the mixture thickens and holds soft peaks, 2 to 3 minutes.

3. Scrape the filling into the crust and spread into an even layer. Cover and refrigerate until firm, about 6 hours or up to 36. Serve topped with fresh fruit and more chopped pistachios.